Place cumin seeds in a large non-stick skillet; cook over medium-high heat until toasted, stirring frequently.
Remove from skillet, and cool.
Add margarine to skillet; place over medium heat until margarine melts.
Add onion and sugar; saute until onion is browned.
Set aside.
Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl; stir well.
Gradually add milk and olive oil to flour mixture, beating well at low speed of an electric mixer.
Beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 1 cup plus 2 tablespoons bread flour to make a soft dough.
Sprinkle 2 tablespoons bread flour over work surface.
Turn dough out onto surface; knead until smooth and elastic (about 8 to 10 minutes).
Place in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 to 55 minutes or until doubled.
Punch dough down.
Press onto a 15-inch round pizza pan coated with cooking spray.
Poke holes in dough at 1-inch intervals with handle of a wooden spoon.
Spread onion mixture over dough; press lightly.
Sprinkle with toasted cumin seeds.
Let rise, uncovered, in a warm place, free from drafts, 30 minutes.
Bake at 375° for 20 minutes or until golden.
Cut into wedges.